Gluten-free coconut raspberry cake

Gluten-free coconut raspberry cake

After the Christmas holidays, we want a little more lightness while having fun and some treats. I tested this gluten-free coconut raspberry cake for a friend’s birthday and it was gone as quick as it appeared ! Everyone liked it very much so in order to share the succeed, here is the recipe.

Gluten-free coconut raspberry cake

Ingredients

150g 0% cottage cheese

3 eggs

100g dried fruit muesli mixture without added sugar

100g rice flour

1tsp baking soda

120g whole cane sugar

1tsp liquid vanilla

100g frozen raspberries

Coconut powder

Flaked almonds

Preheat the oven to 180° over fan heat.

In a large bowl, put the cottage cheese. Break the eggs one by one and mix well.

Add the sugar, flour, muesli and baking soda. Homogenize everything.

Place the raspberries without crushing them too much.

In a rectangular dish, place a sheet of baking paper and pour the preparation.

Sprinkle the grated coconut and bake for 35 minutes.

Let cool out of the oven before cutting the cake into a small square.

Eat very well with a scoop of vanilla ice cream.

Variation : can be made with other fruits such as banana, pear, fig, etc.

Gluten-free coconut raspberry cake

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